Hashwa (hashwa)

Instructions

1. Brown the lamb pieces in a casserole dish with a little clarified butter, then cover with water and add the whole onion and the spices.
2. Simmer covered for 1 hour 15 minutes, until the meat is very tender, then remove it and set the broth aside.
3. Steep the saffron in 2 tablespoons of hot water.
4. Rinse the rice and cook it in salted water for 8 minutes, then drain.
5. Brown the pine nuts and sliced onions in the remaining clarified butter.
6. In a saucepan, layer the rice, pouring over some broth and the saffron water, then repeat until the rice is used up.
7. Cover and cook over very low heat for 20 minutes.
8. Serve the rice topped with the meat, golden onions, pine nuts and almonds, with the yogurt on the side.